roasted butternut squash with sweet corn salsa, feta, and pepitas
An easy side dish of roasted butternut squash with sweet corn salsa, feta, and pumpkin seeds.
Yield: 4-6 servings
  • 1 very large butternut squash, halved lengthwise and cut into wedges
  • 5 tbsp olive oil
  • salt and black pepper, to taste
  • 2 ears of corn, husks removed
  • 1 large jalapeno or red chili pepper, seeded and diced
  • 3 limes, zested and then juiced to get ¼ cup
  • ½ cup cilantro, minced
  • ¼ cup mint, shredded
  • 3 tbsp pepitas, toasted
  • 2 oz feta, crumbled
  1. Heat oven to 450F.
  2. Toss the butternut squash with 2 tbsp olive oil, ½ tsp salt, and black pepper. Spread on a parchment-lined baking sheet in a single layer. Roast for 25 minutes or until fork-tender and golden. Remove from the oven to cool.
  3. Place a grill pan or cast-iron skillet over high heat. Add the corn to the skillet and cook until charred all over, turning constantly. Remove from the heat and allow to cool slightly. Once cool enough to touch, cut the kernels off the cobs and place in a bowl. Toss with the chili pepper, lime zest, lime juice, remaining 3 tbsp olive oil, salt, cilantro, and mint. Taste for seasoning and then set aside.
  4. To serve, arrange the squash on a serving platter or among plates. Top with the corn salsa, pumpkin seeds, and feta. Serve warm or at room temperature.
Recipe from Ottolenghi Simple
Recipe by Joanne Eats Well With Others at